These little Vegan Pumpkin Gingerbread Muffins are just need you need to celebrate autumn. They are already portioned out into a two-bite size and they have no added oil. Instead the pumpkin puree keeps them nice and moist. There’s a hint of dark molasses sweetness under the spices and you can use the sweetener of your choice to taste.
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Happy Fall Ya’ll!
You’re going to love these Vegan Pumpkin Gingerbread Muffins and you would never guess that they have no added oil!
While the recipe calls for brown sugar, you can use coconut sugar, maple syrup, date syrup, or really any sweetener as long as you add it bit by bit until it’s just as sweet as you want it to be.
Sam’s Clubs have a bi-monthly magazine called Healthy Living Made Simple. While all of their suggestions for making the most of holiday calories aren’t vegan, there are some great tips that we all can use.
Three Healthy Living Tips
In my pumpkin gingerbread, we’re actually using 3 of Healthy Living Made Simple‘s tips. I’m making individual portions in mini muffin tins, adding in fiber-rich pumpkin and whole wheat to make them more filling, and pumpkin is doing double duty and replacing the fat too.
I used pumpkin for all the oil and these can be slightly under baked if you want them extra moist. They will be pretty moist on their own thought. I used paper liners so I was able to skip oiling the pan. That’s makes them really oil-free.
Do note that oil-free baked goods will dry out faster than baked goods that contain oil.
Is Healthy Pumpkin Gingerbread Hard to Make?
These oil-free gingerbread muffins are very simple to make even if you’ve never baked vegan before.
In a large bowl you’ll combine the flour, baking soda, salt, and spices. Then you’ll measure out all the wet ingredients and combine in a smaller bowl.
Can I Make This Pumpkin Gingerbread Recipe Gluten-free?
You certainly can! Depending on the blend you use the batter could be wetter or drier. If it’s too wet add more of the gluten-free blend and if it’s dry add more liquid.
Mix Well to Incorporate the Sweetener
Often, I’ll use my 4-cup measuring cup and add the cup measurements in first, then top off with the teaspoon or tablespoons.
This reduces the amount of dishes I have to wash and sometimes I’m just lazy!
Then you’ll add the wet ingredients to the dry and scoop into your muffin tins. I do recommend that you use paper muffin liners to make clean up easier.
I use a 1 1/2 tablespoon cookie scoop to make sure each mini muffin is the same size. Bake for about 13 to 15 minutes and your whole house will smell delicious.
More Pumpkin Recipes to Try
Vegan Pumpkin Gingerbread
These little spicy muffins are soy-free and have no added oil. You can use your favorite gluten-free blend in place of the wheat flour to make it gluten-free too!
Ingredients
dry:
- 2 cups all-purpose flour or whole wheat flour
- 1 1/2 teaspoon baking soda
- 1 1/2 tablespoon ground ginger
- 1 teaspoon cinnamon
- 1/2 teaspoon cloves
- 1/2 teaspoon allspice
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
wet:
- 2 tablespoons ground flax seeds mixed with 4 tablespoons water
- 1 cup pumpkin puree
- 1/2 cup unsweetened nondairy milk
- 1/2 cup molasses
- 1/2 cup brown sugar or coconut sugar
- 1 teaspoon vanilla
Instructions
- Preheat your oven to 350 degrees. Place muffin paper liners in your mini muffin pans. If you don't have any liners on hand you can oil the tin, but this recipe will no longer be oil-free.
- Mix dry ingredients in a large bowl.
- Mix the flax seed and warm water together in another bowl.
- Combine the rest of the wet ingredients in a small bowl then add in the flax mixture.
- Add the dry mixture to the wet and stir with wooden spoon until it is just combined.
- Scoop into prepared mini muffin baking pans and bake 13 to 15 minutes or until the top springs back up after you touch it.
Nutrition Information
Amount Per Serving Calories 41Sodium 44mgCarbohydrates 9gSugar 4gProtein 1g
Nancy says
For gluten free do you think a gum is necessary?
Kathy Hester says
I”m not sure and think it would depend on the gluten-free baking blend that you are using.
Charlene @ That Girl Cooks Healthy says
OMG! your photography is amazing, but most importantly this recipe WOW. I’m glad to see there’s another foodie out there who LOVES pumpkin as much as I do. I can seriously see myself making your vegan pumpkin gingerbread albeit with gluten free flour.
Kathy Hester says
Thank you so much! I’ve been working hard on my photography so that makes me feel great. I have been eating those little muffins for days and I still can’t get enough of them!
Gina says
Hi..can’t wait to try this recipe. Was looking for a vegan gingerbread recipe, and the addition of pumpkin sounds delicious! How long would these bake if you used regular muffin tins? Could it be made in an 8″ x 8″ cake pan?
Thanks!!
Kathy Hester says
You could certainly bake it in large muffins or a baking pan. I would start at 15 or 20 minutes and then test every 10 minutes until it’s done.
Gina says
Thank you..I only have regular muffin tins or a square pan, so I will check the bake time as you suggest. Can’t wait to try this!!
Michelle says
I am gonna use a gf flour blend. And I have some chia gel already made. Can I just use 2 Tbs of the chia gel vs flax mixture?
Kathy Hester says
I haven’t used the chia gel before, but it should work.
Ali @ Home & Plate says
These muffins turned out fabulous. Love the photos too. I love a healthy breakfast option and one with no guilt. Yum!
Kathy Hester says
Thank you!
Marlynn @ UrbanBlissLife says
It’s so hard to find a good dairy-free muffin recipe, and this one looks fantastic! Beautiful photos, too!
Laura says
I love that these are oil free. I often find pumpkin bread almost too moist in its stickiness. Great job!
Kim Beaulieu says
I just love this recipe Kathy. It’s perfect and I just want to reach into the screen for a few bites of perfect gingerbread.
Kathy Hester says
Aw shucks! I miss you!!
Nutmeg Nanny says
These muffins look great and their good for you! I love that they are vegan since I have a few family members who follow the vegan diet. These are perfect!
Liz says
I want one of these immediately! I love the combination of pumpkin and gingerbread—- adding to my list to try this week 🙂
Kimberly Ann says
I want to dive head first into that shot of spices. 🙂 Miss you and your vegan muffins.
Kathy Hester says
<3
brita says
YUM!! I love all things gingerbread AND pumpkin. thanks for the recipe!
Doris says
Just printed the recipe, will give it a try!
Noelle says
It seems like a lot of sweet. Can I just do the molasses and leave it at that?
Kathy Hester says
You can sweeten to suit your taste. I would taste the batter without the brown sugar and see if it’s sweet enough for you. It may effect cooking time a little if you leave it out.
Kris says
They were so good!
CJ Link says
I just made these, and I can’t stop eating them! I needed something (that I could eat) to take to a chili cookout tonight. This will be my go-to recipe for any potlucks this season. Thank you! The only change I made was using more pumpkin pie spice than ginger, as I wanted more of that flavor than gingerbread. Terrific!
Nan says
These were really good! I decreased the sugar to 1/4 cup and added craisins to mine.